Calcium Chloride 1kg - LOUIS FRANCOIS

Item No.IPS0AU0000426
Calcium Chloride is a salt made from Calcium and Chlorine that can be extracted from limestone.  In the food industry it is commonly used in cheese making to produce a firmer setting curd for making hard cheeses and in sports drinks as ‘electrolytes’.  It’s also for a wide variety of other processes

Description

Calcium Chloride is a salt made from Calcium and Chlorine that can be extracted from limestone. 
In the food industry it is commonly used in cheese making to produce a firmer setting curd for making hard cheeses and in sports drinks as ‘electrolytes’.  It’s also for a wide variety of other processes including; pickling, enhancing flavour, thickening, and stabilising.
 
Who is Louis Francois?
Louis FRANÇOIS was born in 1882. A self-taught inventor, he developed a passion based on the researches of Louis Pasteur and other well known scientists at this time. He constructed a laboratory in Paris and founded his company in 1908.
 
He soon took an active interest in preservation, texture and emulsion issues that were to be applied in various food applications.
 
Consequently he developed a great number of specialities based on natural products: agar agar, arabic and tragacanth gum and egg powder, that finally have found their applications in the art of cooking.

Technical Data Sheet

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Calcium Chloride 1kg - LOUIS FRANCOIS

Item No.IPS0AU0000426
Calcium Chloride is a salt made from Calcium and Chlorine that can be extracted from limestone.  In the food industry it is commonly used in cheese making to produce a firmer setting curd for making hard cheeses and in sports drinks as ‘electrolytes’.  It’s also for a wide variety of other processes

Description

Calcium Chloride is a salt made from Calcium and Chlorine that can be extracted from limestone. 
In the food industry it is commonly used in cheese making to produce a firmer setting curd for making hard cheeses and in sports drinks as ‘electrolytes’.  It’s also for a wide variety of other processes including; pickling, enhancing flavour, thickening, and stabilising.
 
Who is Louis Francois?
Louis FRANÇOIS was born in 1882. A self-taught inventor, he developed a passion based on the researches of Louis Pasteur and other well known scientists at this time. He constructed a laboratory in Paris and founded his company in 1908.
 
He soon took an active interest in preservation, texture and emulsion issues that were to be applied in various food applications.
 
Consequently he developed a great number of specialities based on natural products: agar agar, arabic and tragacanth gum and egg powder, that finally have found their applications in the art of cooking.

Technical Data Sheet

Reviews (0)

There are no reviews yet.